One thing common about almost all recipes for Irish Soda Bread is the use of buttermilk. The problem is that you are left with half a quart of buttermilk., which I consider undrinkable. I can’t stand wasting food, so I started a search for Irish Soda Break without buttermilk. I am happy to say that I did find one using sour cream by Martha Stewart. I made a few changes to the recipe. I hope you like it.
IRISH SODA BREAD (without using buttermilk)
1.5 cups of all purpose flour
1.5 Tablespoons Old Fashion Oat Meal (reserve for top and bottom)
1/2 cup unprocessed wheat bran flakes
1/4 cup total– your choice or combo: wheat germ, golden flax &/or oat bran
2 teaspoons baking power
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 oz) sour cream
3 Tablespoons honey
1.5 Tablespoons of canola oil.
2 eggs, lightly beaten
-Preheat over to 350 degrees. Spray bottom and sides of a 9×5 inch loaf pan with vegetable spray oil, and sprinkles half of oat meal on the bottom of the pan.
-Mix the dry ingredient together (not including the remaining oat meal) in a large bowl.
-In another bowl mix the wet ingredients.
-Fold the wet ingredients into the dry ingredients so that it is combined well. Do not over mix.
-Spread the mixture into the loaf pan and sprinkle the remaining oat meal on top. If you wish, you can add small pieces of butter on top.
-Bake in middle of 350 oven for 35 minutes. Toothpick inserted should come out clean. Cool in pan before attempting to remove the bread. Note: Since this is not a yeast bread, don’t expect it to raise very much.
Serving suggestion: Try buttering a slice and warming in the microwave for about 20 seconds. For a real Irish flavor, use Kerry Gold butter